Cream
OwnerMichael Laurence Murphy, Timothea Miriam Murphyinventors
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Abstract
A cream for use as a topping on beverages, such that the cream floats on the surface of the beverage, whether hot or cold. The cream contains a hydrocolloid fluid gelling agent at a concentration sufficient to form a fluid gel which is subsequently sheared. This enables the cream to float on beverages, whilst maintaining its inherent stability and remaining immiscible with other liquids whether hot or cold. Usually the gelling agent has a concentration between 0.05 and 2% by weight.
Claims64
A cream in the form of a liquid comprising a sheared gel comprising:
- milk;
- saturated milk fat;
- and
- a gelling agent at a concentration sufficient to form a gel.
A cream in the form of a liquid comprising a sheared gel comprising:
- milk;
- saturated milk fat;
- and
- a hydrocolloid fluid gelling agent at a concentration between 0.05% and 2.0% by weight.
A floating cream in the form of a liquid comprising a sheared gel comprising:
- milk;
- saturated milk fat;
- and
- a hydrocolloid fluid gelling agent at a concentration between 0.05% and 2.0% by weight, said gelling agent encapsulating at least come of the fat to provide a stable product.
A method of preparing a cream comprising:
- hydrating a fluid gelling agent;
- allowing the hydrated fluid gelling agent to cool;
- adding liquid milk containing saturated fat;
- carrying out a shearing step at some stage after the fluid gelling agent has been hydrated.
A method of preparing a cream comprising:
- adding to liquid milk containing saturated fat, a fluid gelling agent;
- forming a gel;
- and
- subsequently shearing the gel to form a liquid.
Dependencies are inferred from the claim text.